Had a long day? This Creamy Roasted Tomato Soup is perfect for those evenings when you need something delicious and easy to make. With the rich flavors of basil, roasted vegetables and a hint of richness, this soup will soothe your soul.
Recently, I found myself with an abundance of vine-ripe tomatoes from Costco that I needed to use up. Craving a comforting bowl of creamy tomato basil soup but wanting something a bit healthier, I decided to experiment. My husband always prefers his meals to be protein-packed, so I puréed a can of pinto beans and added it to the mix. The amazing thing is they disappear into the velvety texture of the soup. The result was a creamy, flavorful soup that quickly became a favorite.
What You’ll Need:
- Tomatoes: Use vine-ripe tomatoes for the best flavor. These tomatoes are juicy and sweet, perfect for roasting and adding a rich tomato flavor to the soup.
- Onion: A white onion, diced, adds a delicate flavor to the soup. The onion caramelizes slightly when roasted, enhancing the overall taste.
- Garlic: A couple of cloves of garlic for a little extra aromatic flavor. Roasted garlic becomes sweet when added to the soup.
- Celery: Chopped celery ribs add some extra fiber. Roasting the celery brings out its natural sweetness and adds another layer of flavor.
- Olive Oil: Olive oil for roasting the vegetables. It helps in caramelizing the veggies and adding a little richness to the soup.
- Pinto Beans: Rinsed and drained pinto beans add a creamy texture. They also boost the protein content, making the soup more filling. Alternatively, you could use canned white cannellini beans.
- Tomato Puree: Tomato puree for an extra tomato punch. This intensifies the tomato flavor and gives the soup a beautiful color.
- Bouillon: Bouillon for a rich, savory base. It adds depth that complements the roasted vegetables. A nice choice for those wanting to keep the soup vegetarian is Better Than Boullion Vegetarian.
- Basil: Fresh or dried, basil adds a lovely herbal touch that pairs perfectly with tomatoes.
- Sugar: Sugar to balance the acidity of the tomatoes. Just a pinch helps to enhance the natural sweetness of the tomatoes.
- Black Pepper and Sea Salt: Black pepper and sea salt for seasoning. These basics help to bring out all the flavors in the soup.
- Heavy Cream: Heavy cream to make the soup creamy and smooth. Although you only add a little, it makes the soup taste pleasantly indulgent.
How to Make It:
First, preheat your air fryer to 425°F (220°C). Drizzle the quartered tomatoes, diced onion, garlic cloves, and chopped celery with a bit of olive oil. Place them in the air fryer basket and roast them all for about 10-15 minutes or until they’re tender and slightly caramelized.
Next, toss the roasted tomatoes, onion, garlic, celery, and the rinsed and drained pinto beans into a blender and purée well. Pour this mixture into a stock pot, then add water and the tomato puree. You may need to scrape the sides of the blender to grab all of the yummy goodness.
Once it's all in the pot, then add the bouillon, basil, sugar, black pepper, and sea salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes so all the flavors can come together.
Finally, stir in the heavy cream. Ladle the soup into bowls, and garnish with a bit more dry or fresh basil, according to your preferences. Serve it up hot with some crusty bread or saltine crackers. It would also go great with Heavenly Armenian Pita Bread or Homemade Whole Wheat Pita Bread.
📖 Recipe
Creamy Roasted Tomato Soup
Ingredients
- 4 vine-ripe tomatoes quartered
- 1 white onion diced
- 2 cloves of garlic
- 3 celery ribs chopped
- 1 tablespoon olive oil for roasting
- 1 can pinto beans rinsed and drained
- 1 ½ cups water
- 3 oz tomato purée
- 2 tablespoons bouillon
- 1 tablespoon dried basil, plus more for garnish, if desired
- 2 teaspoons sugar
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ cup heavy cream
Instructions
- Preheat your air fryer to 425°F (220°C). Drizzle the quartered vine-ripe tomatoes, diced onion, garlic cloves, and chopped celery ribs with 1 tablespoon of olive oil. Place them in the air fryer basket and roast for about 10-15 minutes or until the vegetables are tender and slightly caramelized.
- In a blender, combine the roasted tomatoes, roasted onion, roasted garlic, roasted celery, and the rinsed and drained pinto beans. Add 1 ½ cups of water and the ½ jar of tomato purée. Blend well.
- Next, pour the blended mixture into a pot.
- Add 2 tablespoons of bouillon, 1 tablespoon of basil, 2 teaspoons of sugar, ½ teaspoon of ground black pepper, and ½ teaspoon of sea salt. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to come together.
- Then, add the ½ cup of heavy cream.
- Ladle the soup into bowls and garnish with additional basil if desired. Serve hot with a side of crusty bread.
Leave a Reply